Mushroom Stroganoff Pasta

A delightful vegetarian twist on the classic stroganoff, this Mushroom Stroganoff Pasta combines earthy mushrooms with a creamy sauce and perfectly cooked pasta. This dish offers a rich and savory experience, perfect for a comforting meatless dinner.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

8 oz of fettuccine pasta

2 tbsp of olive oil

1 large onion, finely chopped

3 cloves of garlic, minced

16 oz of mixed mushrooms, sliced

1 tsp of smoked paprika

1/2 cup of vegetable broth

1/2 cup of sour cream

2 tbsp of all-purpose flour

Salt and pepper to taste

2 tbsp of fresh parsley, chopped

Instructions

1. Cook the pasta according to package instructions until al dente, then drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and tender, about 7 minutes.

4. Sprinkle the smoked paprika over the mushroom mixture and stir well.

5. In a small bowl, whisk together the vegetable broth, sour cream, and flour until smooth. Pour this mixture into the skillet with the mushrooms.

6. Stir continuously until the sauce thickens, about 3 minutes. Season with salt and pepper to taste.

7. Add the cooked pasta to the skillet and gently toss to coat the noodles with the sauce.

8. Garnish with fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of vegetable broth if necessary to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.